Mock Enchiladas

To make this a one-dish meal, serve this dish over shredded lettuce and topped with chopped green onion, a dollop of sour cream, and some guacamole.


2 pounds lean ground beef

1 large onion, peeled and diced

1 4½-ounce can chopped chilies

1 12-ounce jar mild enchilada sauce

1 10½-ounce can golden mushroom soup

1 10½-ounce can Cheddar cheese soup

1 10½ ounce can cream of mushroom soup

1 10½-ounce can cream of celery soup

2 cups refried beans

Plain corn tortilla chips, to taste

  • Add the ground beef and diced onion to the pressure cooker. Bring to high pressure and maintain for 5 minutes. Quick-release the pressure and remove the lid. Remove and discard any rendered fat. Stir the ground beef into the onions, breaking the beef apart.

  • Stir in chilies, enchilada sauce, soups, and refried beans. Lock the lid into place and bring to low pressure; maintain for 5 minutes. If you'll be serving the dish immediately, you can quick release the pressure. Otherwise, remove from the heat and allow the pressure to release naturally. Stir 8 ounces or more tortilla chips into the mixture in the pressure cooker. Cover and stir over medium-low heat for 15 minutes or until the tortilla chips are soft.

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